>> Monday, January 19, 2015

A friend of mine shared a recipe for a delicious morning glory loaf on Facebook last week. And immediately, I just had to make them. I’m being serious. I put the computer down and started getting out all my baking pans to find the muffin tin. But, I set out to change a few things with this recipe. First, I was out of eggs and typically bake things vegan out of habit. And I wanted to include less oil. And no refined sugar.

So, I modified and mixed and even tossed in some freshly squeezed clementine juice for natural sweetness. What resulted from these efforts is a truly amazing breakfast muffin that’s also gluten-free, vegan, and full of fruits and veggies.

In a large bowl, whisk together the oat flour, oats, baking soda, and cinnamon. Set aside.

In a smaller bowl, combined the maple syrup, olive oil, flax eggs, vanilla, orange juice, then pour this mixture into the dry ingredients.

Add the carrots, apples, and walnuts, and mix until well incorporated.

Then divide evenly among your pan -- 12 muffins in all -- and bake for 20-25 minutes. Until golden brown and set in the center.

Let cool on a rack for a few minutes before consuming. I am sure you can also freeze once they are totally cooled, but they didn’t last that long in our house!

You’re going to love these muffins.

Just a note that the batter will definitely be shaggy, if that makes any sense. It might not seem like you have enough oat covering to go over all those shredded apples and carrots. I assure you, it will all bake up beautifully. And these are incredibly healthy if you consider they’re mostly just oatmeal baked into muffins.